Shiro Miso and Rice Noodle Soup with a Poached Egg
My kitchen for the past several months has seemed to take on a distinctly Asian flare inspired by the wonderful posts of one of my favorite food blog writers, Maki, of Just Hungry and Just Bento . With her influence, I have been making bento lunches almost daily, and have a large stash in my freezer of dumplings, steamed buns, and udon noodles. I have been experimenting gleefully with fish sauces, chili oil, rice vinegar, adzuki beans, and miso paste, and have found that for the most part these ingredients are actually quite simple to use, and produce tasty results (regardless of whether they are being used authentically). (more…)
